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By cindyandmojo

Ingredients

• 2 2 2 tablespoons olive oil
• 2 2 2 (12-oz.) bone-in pork chops
• 1 1 1 teaspoon table salt
• 3/4 3/4 3/4 teaspoon black pepper
• 2 2 8 cups cherry tomatoes (about 8 oz.)
• 1 1 1 large fennel bulb, cut into wedges, fronds reserved
• 1 1 1 bunch fresh thyme
• 2 2 2 garlic cloves, crushed
• 2 2 2 tablespoons red wine vinegar

Details

Adapted from myrecipes.com

Preparation

Step 1

Ingredients

2 tablespoons olive oil

2 (12-oz.) bone-in pork chops

1 teaspoon table salt

3/4 teaspoon black pepper

2 cups cherry tomatoes (about 8 oz.)

1 large fennel bulb, cut into wedges, fronds reserved

1 bunch fresh thyme

2 garlic cloves, crushed

2 tablespoons red wine vinegar

How to Make It

Step 1

Preheat oven to 400°F. Heat olive oil in a 12-inch cast-iron skillet over medium. Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.

Step 2

Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. Remove and discard garlic. Place pork chops on top of vegetable mixture, and roast in preheated oven until a thermometer inserted in thickest portion of chops registers 145°F and vegetables are tender, 6 to 10 minutes.

Step 3

Remove and discard thyme. Transfer pork chops to a plate, and let rest 5 minutes. Add red wine vinegar to vegetables, and stir to combine. Serve pork chops over vegetables, and top with reserved fennel fronds. For a heartier meal, serve over polenta.

How to Make It

Step 1

Preheat oven to 400°F. Heat olive oil in a 12-inch cast-iron skillet over medium. Sprinkle pork chops with salt and pepper, and add to hot oil. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.

Step 2

Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. Remove and discard garlic. Place pork chops on top of vegetable mixture, and roast in preheated oven until a thermometer inserted in thickest portion of chops registers 145°F and vegetables are tender, 6 to 10 minutes.

Step 3

Remove and discard thyme. Transfer pork chops to a plate, and let rest 5 minutes. Add red wine vinegar to vegetables, and stir to combine. Serve pork chops over vegetables, and top with reserved fennel fronds. For a heartier meal, serve over polenta.